Why This Recipe Works:
This recipe takes the classic Peanut Butter Blossom Cookies to the next level by stuffing them with mini Reese’s Cups. The combination of peanut butter cookie dough and a chocolate peanut butter cup creates an indulgent and irresistible treat that’s sure to impress.
Ingredients:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 24 mini Reese’s Cups, unwrapped
How to Make This Recipe:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until smooth.
- Add the egg and vanilla extract to the bowl, and mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Shape the dough into 1-inch balls.
- Flatten each ball of dough and place a mini Reese’s Cup in the center.
- Wrap the dough around the Reese’s Cup, forming a ball.
- Place the stuffed cookies 2 inches apart on the prepared baking sheet.
- Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Frequently Asked Questions (FAQs):
Q: Can I use crunchy peanut butter instead of creamy?
A: Yes, you can use crunchy peanut butter for added texture if you prefer.
Q: Can I use regular-sized Reese’s Cups instead of mini?
A: While mini Reese’s Cups are recommended for this recipe, you can use regular-sized cups and adjust the cookie dough accordingly.
Expert Tips:
- Make sure the peanut butter is well-stirred before using it in the recipe to ensure a consistent texture.
- If the Reese’s Cups start to melt slightly when stuffed into the warm cookies, simply let them cool completely to firm up again.
- These cookies are perfect for parties, holidays, or any occasion where you want to wow your guests with a delicious and decadent treat.
How to Store This Recipe:
Store the cooled cookies in an airtight container at room temperature for up to a week. You can also freeze the baked cookies for longer storage. Place the cooled cookies in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer bag or container. Frozen cookies can be reheated in the oven or microwave before serving.
Reese’s Cup Stuffed Peanut Butter Blossom Cookies
10
servings15
minutes15
minutesIngredients
1/2 cup (1 stick) unsalted butter, softened
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
24 mini Reese’s Cups, unwrapped
Directions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until smooth.
- Add the egg and vanilla extract to the bowl, and mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Shape the dough into 1-inch balls.
- Flatten each ball of dough and place a mini Reese’s Cup in the center.
- Wrap the dough around the Reese’s Cup, forming a ball.
- Place the stuffed cookies 2 inches apart on the prepared baking sheet.
- Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Take your Peanut Butter Blossom Cookies to the next level with these Reese’s Cup Stuffed delights! 🍪🍫 Creamy peanut butter cookies embrace mini Reese’s Cups for an indulgent surprise. Bake a batch today for a chocolate-peanut butter explosion! #reesesstuffedcookies #peanutbutterblossoms #baking
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